Directions

In a large saucepan, cook beef and onion over medium heat until the meat is no longer pink; drain. Add the water, potatoes, carrots, tomatoes, soup mix, salt and pepper; bring to a boil. Reduce heat; simmer, uncovered, for 20-25 minutes or until vegetables are tender. Add mushrooms; simmer 5 minutes longer.Yield: 6-8 servings.

Look for fresh mushrooms that are firm with tightly closed caps. Avoid those that are broken, discolored or have soft spots. Store unwashed mushrooms in a brown paper bag in the refrigerator for up to 3 days. Before using in a recipe, rinse mushrooms lightly in a colander (do not soak). Then pat gently with paper towels to dry. Trim 1/4 inch off the stem.

Originally published as Mushroom Burger Stew in Taste of Home Ground Beef Cookbook
1999, p158